Title: Chicken Breasts in Lime and Ginger
Categories: Poultry Main
Yield: 4 Servings
| 1 | tb | LIME JUICE, FRESH * |
| 1 | tb | GRATED LIME PEEL |
| 1 | ts | REDUCED SODIUM SOY SAUCE * |
| 1/8 | ts | RED PEPPER SAUCE |
| 1 | lb | BONELESS CHICKEN BREASTS (4) |
| 2 | tb | WHOLE WHEAT FLOUR |
| 2 | tb | SAFFFLOWER OIL |
| 2 | tb | GINGER SAUCE - RECIPE BELOW |
| 1/4 | c | CHICKEN BROTH |
| 1 | tb | CHOPPED GREEN ONIONS |
* INGREDIENTS FOR LIME MARINADE FOR CHICKEN
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MARINADE: COMBINE ALL INGREDIENTS IN A SMALL BOWL. COAT CHICKEN PIECES
WITH MARINADE AND LET STAND FOR 1 HOUR - COVERED AND REFRIGERATED.
LIGHTLY SPRINKLE CHICKEN WITH FLOUR. HEAT OIL IN SKILLET OVER MEDIUM
HIGH HEAT. ADD CHICKEN AND COOK UNTIL LIGHTLY BROWNED, ABOUT 4 TO 5
MINUTES. TRANSFER CHICKEN TO A WARMED PLATTER. SET ASIDE AND KEEP WARM.
ADD GINGER SAUCE AND CHICKEN BROTH TO SKILLET AND SIMMER COVERED OVER
LOW HEAT FOR ABOUT 3 MINUTES.
SLICE CHICKEN BREASTS DIAGONALLY 1/4 INCH THICK. FAN 1 SLICED BREAST ON
EACH OF 4 DINNER PLATES. ADD GREEN ONIONS TO COOKED GINGER SAUCE AND SERVE
SAUCE OVER CHICKEN.
GARNISH EACH SERVING WITH LIME WEDGES. NOTE: 240 CALORIES PER SERVING,
12 g FAT, 5 mg CARBO, 151 mg SODIUM GINGER SAUCE: COMBINE 2 TABLESPOONS
MINCED FRESH GINGER, 1 T CHOPPED FRESH BASIL, 1 T RED WINE VINEGAR, 1 T
WATER, 2 TEASPOONS HONEY, 1 1/2 TEASPOONS SOY SAUCE, 1 TEASPOON RICE WINE
VINEGAR AND 1/4 TEASPOON RED PEPPER FLAKES IN A BLENDER. WITH THE MACHINE
ON, ADD 1/4 CUP OIL IN A THIN STREAM UNTIL WELL BLENDED.